Glossary of Poultry Terms

BroilerA chicken raised for meat. Are about 5 to 8 weeks* of age, have carcass
weights of 0.8 to 1.8 kg, and may be males or females.

BrooderA heated, enclosed place where baby chicks are kept during the first
weeks of their life while they’re growing their feathers (until then
they can’t keep themselves warm)

CaponA castrated male chicken over 9 weeks* of age and with carcases over 1.8
kg.

Cornish Hen A young immature chicken (usually 5 to 6 weeks of age), weighing not
more than 2 pounds dressed weight, which was prepared from a Cornish
chicken or the progeny of a Cornish chicken crossed with another breed
of chicken. (USDA)
Debeaking & Beak TrimmingThe partial removal of the beak of poultry, especially chickens and
turkeys but also ducks, pheasants and quail. In the United States, beak
trimming is common in egg-laying strains of chickens and turkeys as a
preventive measure to reduce the incidence of cannibalism and feather
pecking and improve livability, however, commercial broiler chickens are
sometimes debeaked. In close confinement, cannibalism and aggression is
common among turkeys, ducks, pheasants, quail, and egg laying strains
of chickens of many breeds (including both heritage breeds and modern
hybrids). Mortality mainly due to cannibalism can be up to 15% in egg
laying flocks housed in aviaries, straw yards, and free-range systems. KOL Foods Poultry is
never subjected to debeaking.

Fillet
A boneless and skinless cut of meat from the breast or thigh.

Fryer
Another name for a broiler, or chicken raised for meat. Are about 5 to 8
weeks* of age, have carcass weights of 0.8 to 1.8 kg, and may be males
or females.